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Preparation :
Select a frying pan just large enough to not allow the Salmon to touch the sides & have a lid for poaching purpose. Very lightly coat the frying pan with Olive Oil. Zest the Orange onto a small plate. Peal the Orange & try to remove as much of the white fibers from the wedges. Squeeze the juice of the wedges into a bowl or cup & remove any seeds or pulp.
Turn the fire to a medium-low flame & allow pan to get hot. Place the strips of Salmon in the pan allowing a gap between them & cover. After 3 minutes, remove the lid & pour the juice evenly over the Salmon. Cover the pan & continue cooking for 2 minutes. Spread the zest of Orange evenly on the Salmon & cover again. Check regularly to see that the juice has not dried completely & add Orange Juice as needed to create a sauce. Also check regularly for doneness with a fork for the Salmon to break apart freely & flakey with pink throughout with no red meat. Place each Salmon Fillet on plates & evenly scrape the Orange sauce from the pan over each Fillet.
Enjoy your meal with a nice Dry White Wine.
Note :
For more than 2 persons, more Oranges may be needed. I find 1 Orange is good for each pair of Fillets being cooked & longer cooking time is necessary when more Fillets are being cooked.
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